Roasted Cauliflower Steaks and Red Pepper Sauce
with Smashed Chickpeas and Potatoes
Who knew cauliflower could be the star of dinner? This Spanish-inspired, veggie-packed meal is smoky, fresh and hearty.
Ingredients: Cauliflower • Yellow potato • Chickpeas (chickpeas, water, salt, disodium EDTA) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Almonds • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Cauliflower
½ cup
Roasted Pepper Pesto
(Contains Milk May contain Milk, Soy, Sulphites)
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
7 g
Parsley
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Milk, Wheat, Mustard, Sesame, Sulphites, Triticale, Peanuts, Soy)
300 g
Yellow Potato
1 unit(s)
Chickpeas
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Lemon
113 mL
Cream
(Contains Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Leaving core intact, slice cauliflower into 4 equal steaks.
- Add half the cauliflower (use all for 4 ppl), Smoked Paprika-Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-30 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer, uncovered, until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, drain and rinse chickpeas.
- Zest lemon, then cut in half. Juice one half. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Meanwhile, add roasted pepper pesto to a small microwave-safe bowl. Microwave until warmed through, 1-2 min.
- Stir in 1 tsp (2 tsp) lemon juice.
- Set aside and cover to keep warm.
- Add 2 tbsp (4 tbsp) butter to the same pan (used in step 4) over medium heat, then chickpeas and chopped garlic.
- Cook, stirring occasionally, until warmed through, 3-4 min.
- Add drained potatoes to pan. Remove the pan from heat.
- Season with pepper, 1/2 tsp (1 tsp) garlic salt and 1/4 tsp (1/2 tsp) salt, then lightly smash together.
- Add cream, half the parsley and lemon zest, then stir together. Set aside.
- Divide potato-chickpea mash between plates.
- Top with cauliflower steaks.
- Spoon roasted pepper pesto over top.
- Sprinkle remaining parsley, feta and almonds over top.
